 Apple and Pork Stir-Fry
Makes 4 servings
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Image © Michigan Apple Committee
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Apple and Pork Stir-Fry
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Ingredients
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1/2
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pound boneless pork chops, fat trimmed
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1/2
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cup Michigan Apple cider or Michigan Apple juice
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1
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cup sliced celery
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1/2
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cup sliced carrots
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1/2
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cup sliced onion
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1/2
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cup sliced red bell pepper
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1/2
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cup sliced drained water chestnuts
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1/4
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teaspoon ginger
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1
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can (21 ounces) Michigan Apple pie filling
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2
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tablespoons low-sodium soy sauce
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4
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cups cooked pasta or rice, kept hot
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1. Cut pork into 1/4-inch slices. Heat 12-inch nonstick skillet over medium-high heat. Add pork and Michigan Apple cider. Cook about 2 minutes, stirring occasionally. Add celery, carrots, onion, bell pepper, water chestnuts and ginger. Cover and cook 2 minutes.
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2. Add Michigan Apple pie filling and soy sauce to skillet. Cover and cook 2 minutes, stirring frequently. Serve over cooked pasta or rice.
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Suggested Michigan Apple varieties to use
Empire, Gala, Golden Delicious, Ida Red, Jonagold, Jonathan, McIntosh or Rome.
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Variation
Substitute 2 cups sliced peeled Michigan Apples for Michigan Apple pie filling. Add Apples with vegetables and prepare according to Step 1. Step 2, combine 1 tablespoon cornstarch, soy sauce and 1 cup Michigan Apple cider or juice until smooth. Gradually add to hot vegetable mixture, stirring constantly. Cook and stir 2 minutes longer. Serve over cooked pasta or rice.
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© Michigan Apple Committee
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Nutrients per Serving
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(1 cup apple mixture with 1 cup pasta)
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Calories
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450
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Calories from Fat
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14 %
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Total Fat
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7 g
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Cholesterol
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40 mg
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Carbohydrate
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78 g
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Fiber
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4 g
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Sodium
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406 mg
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Printed
from fbnr.com
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